You would think there's no way to improve on a scotcheroo (that peanut-buttery, chocolate-y cousin to Rice Krispies treats). But then we added Fritos.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a 3-quart saucepan, combine sugar and corn syrup. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Remove from heat. Stir in peanut butter until mixture is smooth and thoroughly combined.

  • Before opening bag of corn chips, lightly crush chips in the bag with your hands. Add corn chips to peanut butter mixture and stir until well-coated, continuing to break up corn chips as you stir. Transfer mixture to a well-greased 8x8x2-inch baking pan. Spread evenly. Top with a piece of wax paper and press to make a firm, even layer. Set aside.

  • Combine chocolate and butterscotch chips in a small microwave-safe bowl. Microwave for 30 seconds; stir. Repeat. Continue cooking in 10-second intervals until mixture is melted and smooth. Pour over corn chip mixture in pan and spread evenly. Let stand until firm. Cut into 4x1-inch bars. (Trust us, you don't need a bigger bar; the corn chips make these richer than a traditional scotcheroo.)

Nutrition Facts

257 calories; 13 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 131 mg sodium. 88 mg potassium; 34 g carbohydrates; 1 g fiber; 23 g sugar; 3 g protein; 0 g trans fatty acid; 11 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;